Spicy Roasted Red Potatoes

1. Preheat oven to 400ºF.
2. Wash your potatoes well (since you’re not peeling them) and chop them into bite-sized pieces—not as small as if you were dicing, maybe about 2 inches long by 1 inch thick (you shouldn’t have to cut one to eat it when you spear it with your fork). Place potatoes in a large bowl.
3. In a medium-sized bowl, mix olive oil, garlic, paprika, cayenne, Italian seasoning, and rosemary. Stir well with a fork to combine. Add in pepper to taste; I recommend about half a teaspoon.
4. Pour mixture over potatoes and toss until they are fully coated. Repeat step 2 to make more oil rub if needed.
5. Line a baking sheet with nonstick foil and lay potatoes out on the baking sheet in a single layer. Do your best to make sure none are piled on top of each other, as this will prevent them from getting nice and crispy in the oven.
6. Sprinkle additional rosemary on top of the potato layer, as well as a generous few pinches of kosher salt.
7. Place potatoes in the oven and roast for 15 minutes. After 15 minutes, remove from the oven and use tongs to turn the potato chunks so non-roasted sides are now facing up. Continue to roast for another 15-20 minutes.
8. Check potatoes at this point: are the edges starting to brown and crisp up? If not, leave them in for another 10 minutes or so. The nice thing about these potatoes is that it’s pretty hard to burn them—I like mine on the crispier side as it is!
9. When potatoes are roasted to your liking, remove the tray from the oven. Transfer potatoes to bowl and serve!

I think it’s worth noting that the next time I make these, I’m going to scale back a little on the cayenne. The potatoes definitely had a nice heat to them, but I want to see if I can get the rosemary to be more of the dominant flavor. However, if you love spice (or if you’re cooking for someone who does), you might think they’re just fine the way they are.